This chicken salad is great for meal prep or any brunch! Perfect on a bed of greens or stuffed between a croissant, this chicken salad will really make an everlasting impression. Filled with sweet and tangy flavors, this recipe is definitely a favorite!
3poundsboneless and skinless chicken breastscooked
1tablespoonlemon juicefreshly squeezed
Preheat oven to 350 degrees Fahrenheit or 176 degrees Celsius. Place raw chicken breasts on oiled baking sheet.
Once oven has preheated, add the baking sheet to bake chicken for 25-30 mins. Internal temperature of chicken should reach 165 degrees Fahrenheit. While the chicken cooks, finely chop apple and celery. Set aside.
Once chicken has finished cooking, set aside to cool. Once chicken has cooled, cut chicken into small cubes or desired sizes. Transfer the chicken to a large bowl and mix in the mayonnaise, dijon mustard, lemon juice, salt, and pepper.
Adjust seasoning accordingly. Fold in the apple, celery, and cranberries until well incorporated. Serve immediately or chill in the refrigerator for at least three hours.
If preparing a larger batch, just double the recipe. This chicken salad would be great with almonds or grapes, too!